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- White chocolate 200 g - Fruit caramels 100 g - 1 deciliter of sweet cream - 1 tbsp of oil and 0,5 deciliter for coating molds - ...
Coat molds with oil, to make it easier to take out chocolate later. Melt the white chocolate with 1 tbsp of oil. Colour it with powder color. Smudge ...
In the meantime cook sweet cream, butter and toffees. Stir until all is connected. Leave it 20 minutes to cool. If the density is not enough, you can ...
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